A traditional macaroni and cheese kicked up a notch with some jalapenos and tomatoes. So good. So yummy. Get in the kitchen and make this. ‘Nuff said.
Jalapeño and Tomato Macaroni & Cheese
adapted from Lisa’s Kitchen
- 3 medium tomatoes (campari, plum or other tomato of your choice)
- 1/2 cup dried bread crumbs
- 1/4 cup cornmeal
- 3 Tablespoons unsalted butter, melted
- 1 pound whole wheat macaroni
- 4 Tablespoons unsalted butter
- 12 oz can evaporated milk
- 1/2 cup egg substitute (or 2 eggs)
- 1 Tablespoon grainy mustard
- 1 teaspoon sea salt
- freshly ground pepper to taste
- 12 oz cheddar, colby or monterey jack cheese, grated (I used 8 oz colby and 8 oz sharp cheddar)
- 2 japapeno peppers, seeded and diced
- Chop tomatoes. Place in a sieve to drain the juices moving them around occasionally to ensure better draining.
- Melt the 3 Tablespoons butter. Combine bread crumbs and cornmeal with melted butter. Put aside.
- Cook the macaroni al dente, in a large pot, according to package instructions. Drain and return to original pot and add the remaining 4 Tablespoons of butter.
- In a large bowl, whisk the milk, egg substitute, mustard, salt and black pepper. Add 3/4 of the cheese and combine.
- Pour the milk and cheese mixture into the pot with the macaroni.
- Stir over medium heat until the cheese melts, the sauce thickens and the gets bubbly.
- Add tomatoes and jalepenos and stir to combine.
- Pour into lightly greased baking dish. Sprinkle the remaining cheese on top. Then add the crumbs.
- Add to preheated 350 degree oven and bake for 30-40 minutes until top is browned and the sauce is bubbling.